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Mexican Black Bean Spaghetti With Avocado Lime Sauce

This Sunday I did my usual meal prep for the week. My Sunday meal preps usually consist of cutting up veggies, spiralizing my zucchini, and throwing together a big batch of something healthy and yummy to bring to work with me for lunch. This week I made something extra special because I was working with a product that I have never worked with before, and it turned out to be delicious and healthy to boot!
Check out my Mexican Black Bean Spaghetti recipe with Avocado Lime Sauce

What You Need:

-Black Bean Spaghetti (amount depends on how many people you are cooking for)side note: black bean spaghetti is made of ONLY black beans and water...no artificial NOTHING. Gluten free and vegan too!
-Corn
-Diced Tomatoes
-Kale

-1 clove garlic

-fresh lime juice from 3 limes

-1/2 of a ripe avocado

-pinch sea salt and pepper

-1/4 cup cilantro (optional)

-1/2 of a jalapeño (optional)

What To Do:
-Cook pasta according to package
-Once pasta is done cooking, drain it and put it into a large container
-Sauté kale in a pan with olive oil.

-Add corn and tomatoes and keep on low heat for about 10 minutes.
-Top your cooked pasta with kale, corn, and tomatoes.

For Sauce: In a food processor, add garlic, lime juice, avocado, sea salt and pepper, cilantro and jalapeño. Blend until smooth consistency.
-If you are dividing this up for lunch later in the week, put pasta in each Tupperware bowl.
-Add Avocado Lime sauce the morning of or the night before you plan on taking your meal.
(If you are reheating the pasta add sauce at the end. I would not heat the sauce)